Vegan Strawberry Muffins
These fluffy and moist Vegan Strawberry Muffins are the perfect plant-based treat to satisfy your sweet cravings! Bursting with juicy, fresh strawberries and lightly sweetened for natural flavor, these muffins are quick and easy to make, requiring just 15 minutes of prep and 22 minutes of baking time. Featuring simple pantry staples like all-purpose flour, almond milk, and a splash of apple cider vinegar for a tangy "buttermilk" effect, this recipe creates a light, tender crumb without the need for dairy or eggs. Perfect for breakfast, snacks, or dessert, these muffins are a delightful way to use seasonal strawberries. Plus, they’re ideal for meal-prepping or sharing, as the recipe yields a dozen delectable servings. Serve them warm or at room temperature, and enjoy their irresistible combination of wholesome and indulgent flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.75 cup Unsweetened almond milk (or any plant-based milk)
- 0.25 cup Neutral-flavored vegetable oil (such as canola or sunflower oil)
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar (or lemon juice)
- 1.5 cups Fresh strawberries, diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate small bowl or measuring cup, mix the almond milk and apple cider vinegar (or lemon juice). Let this sit for 5 minutes. This will create a vegan 'buttermilk.'
After the 'buttermilk' is ready, stir in the vegetable oil and vanilla extract.
Add the wet mixture to the dry ingredients and gently fold the batter together using a spatula or wooden spoon. Be careful not to overmix; the batter may be slightly lumpy, which is fine.
Pour the diced fresh strawberries into the batter and fold them in just until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 163.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 410 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
